Cut the plums crosswise at one end and remove the stone. Peel the garlic sausage, place a small piece of it in each of the plums and press the fruit well into its original shape.
Mix the chickpea flour with a little water and let it swell. Add the egg yolks and season with salt and pepper. Lightly beat the egg white seasoned with a little salt and stir in. Finely chop the dill and fold in.
Pull the plums through the batter and deep-fry them in oil that is not too hot. Drain on paper towels.
Serving: Put one fritters per person on a plate and drizzle with some really good balsamic vinegar.
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